US12011015B2 - Low-sugar or sugar-free type pectin soft candy and preparation method thereof - Google Patents
Low-sugar or sugar-free type pectin soft candy and preparation method thereof Download PDFInfo
- Publication number
- US12011015B2 US12011015B2 US17/606,907 US202117606907A US12011015B2 US 12011015 B2 US12011015 B2 US 12011015B2 US 202117606907 A US202117606907 A US 202117606907A US 12011015 B2 US12011015 B2 US 12011015B2
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- United States
- Prior art keywords
- essence
- juice
- maltitol
- optionally
- pectin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 118
- 239000001814 pectin Substances 0.000 title claims abstract description 80
- 235000010987 pectin Nutrition 0.000 title claims abstract description 80
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- 238000002360 preparation method Methods 0.000 title abstract description 13
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 124
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- 239000000845 maltitol Substances 0.000 claims abstract description 74
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the invention relates to the field of food, particularly to a soft candy food processing technology. Specifically, the present invention relates to a low-sugar or sugar-free type pectin soft candy and a preparation method thereof.
- Pectin soft candies have the advantages of soft texture, fine structure, refreshing mouthfeel, good temperature resistance, long shelf life, etc.; secondly, pectin as a plant-derived gel is very popular among vegetarians, therefore, the demand for low-sugar or sugar-free type pectin soft candies is becoming more apparent.
- the existing low-sugar or sugar-free type pectin soft candy products have many problems, the quite prominent one among which is the phenomenon of “water coming out” during storage.
- CN103005118B provides an iron-supplemented soft candy and a preparation method thereof, so that the iron-supplemented soft candy product is more stable in quality, and the phenomenon of water coming out of the candy body is avoided.
- this patent mainly solves the problems of instability and being prone to water coming out of the candy body of iron-added health-care soft candies.
- matrix sugar components agar, gelatin, pectin and maltitol
- the interaction between matrix sugar components and raw materials for iron-supplementing is avoided, and the stability of the soft candy gel system is maintained, thereby the problem of water coming out of the candy body after long-term storage can be solved.
- the matrix sugar components are only suitable for methemoglobin chloride, and have no effect on other raw materials for iron-supplementing.
- CN109566828A discloses a sugar-free type pectin soft candy containing multiple vitamins and a preparation method thereof, wherein the soft candy contains 20-60% of liquid maltitol, 20-60% of isomalt, 1-4% of pectin and multivitamins.
- CN106106971A discloses a sugar-free type pectin soft candy containing milk calcium and a preparation method thereof, wherein the sugar-free type pectin soft candy contains 100-800 parts of maltitol, 1-60 parts of sorbitol, 10-60 parts of erythritol, 15-60 parts of pectin, 1-40 parts of milk calcium and 1-12 parts of sour agent.
- CN107835641A discloses glycerin-based gum candy and foam candy products with probiotics, which contain 10%-40% of glycerin, 40%-75% of at least one sugar or polyol or mixtures thereof, at least one hydrocolloid and at least one probiotics.
- CN110049689A discloses a glycerin-and-protein-based foam candy product with probiotics, which contains at least 5% of glycerin, a sugar or polyol or a mixture thereof, at least one protein other than gelatin, at least one hydrocolloid and at least one probiotics.
- none of these patent applications solves the problem of water coming out during the storage of low-sugar or sugar-free type pectin soft candies, and only involves the addition of nutrients or the production of specific products.
- An object of the present invention is to provide a low-sugar or sugar-free type pectin soft candy and a preparation method thereof, so that the low-sugar or sugar-free type pectin soft candy can be more stable in quality, and the phenomenon of water coming out of the candy body can be avoided.
- Another object of the present invention is to provide a low-sugar or sugar-free type pectin soft candy and a preparation method thereof, so that the candy body of the low-sugar or sugar-free type pectin soft candy is neither too hard nor too soft, and the appearance and mouthfeel are better.
- One aspect of the present invention relates to a soft candy comprising sugar alcohol, glycerin and pectin, wherein the sugar alcohol comprises maltitol, one or more soluble sugar alcohols selected from erythritol, isomalt, xylitol, lactitol and mannitol, as well as sorbitol, which is characterized in that the weight ratio of the maltitol, the soluble sugar alcohol and the sorbitol is 1:(0.10-0.65):(0.03-0.26), and the weight ratio of the maltitol to the glycerol is 1:(0.04-0.52).
- the sugar alcohol comprises maltitol, one or more soluble sugar alcohols selected from erythritol, isomalt, xylitol, lactitol and mannitol, as well as sorbitol, which is characterized in that the weight ratio of the maltitol, the soluble sugar alcohol and the sorbi
- the weight ratio of the maltitol, the glycerol and the pectin is 1:(0.04-0.52):(0.03-0.11).
- the soft candy is of a low-sugar or sugar-free type.
- the sugar alcohol consists of the maltitol, the soluble sugar alcohol, and the sorbitol.
- the soluble sugar alcohol is erythritol.
- the sugar alcohol is in solid or liquid form.
- the soft candy contains 10%-98% of maltitol, 2.0%-20% of soluble sugar alcohol, 0.5%-18% of sorbitol, 0.5%-17% of glycerol and 0.5%-5% of pectin.
- the soft candy further comprises one or more ingredients selected from the group consisting of a sour agent, a fruit juice, a nutritional ingredient, an edible essence and an edible colorant.
- the sour agent is selected from one or more of the following: citric acid, malic acid, lactic acid, tartaric acid, fumaric acid, and edible salts thereof.
- the edible salt is sodium citrate and/or potassium citrate.
- the fruit juice is selected from one or more of the following: apple juice, raspberry juice, blueberry juice, strawberry juice, cherry juice, lemon juice, peach juice, orange juice, banana juice, pear juice, sugar cane juice, compound berry juice, grape juice, jujube juice, lychee juice, wolfberry juice, pomegranate juice, blackcurrant juice, carrot juice, raspberry juice, noni fruit juice, ebony juice, fermented fruit and vegetable juice, cranberry juice, green plum juice, sea buckthorn juice, kiwi juice, mango juice, celery juice and carrot juice.
- the nutritional ingredient is one or a mixture of two or more of the nutritional ingredients allowed to be used according to the GB14880 current standards for use of nutritional ingredients.
- the nutritional ingredient is selected from one or more of the following: minerals, vitamins, amino acids, proteins, polyphenols, glycosides, flavonoids, lipids, polysaccharides, terpenes, sterols, omega polyunsaturated fatty acids, yeast ß-glucan, L-carnitine, melatonin and coenzyme Q10.
- the minerals are selected from one or more of the following: calcium, iron, zinc, selenium, magnesium, potassium, sodium, manganese, and copper.
- the vitamins are selected from one or more of the following: vitamin A, vitamin D, vitamin E, vitamin C, B-vitamins, folic acid, and biotin.
- the amino acids are taurine and/or lysine.
- the omega polyunsaturated fatty acid is an omega-3 polyunsaturated fatty acid.
- the omega-3 polyunsaturated fatty acid is DHA or EPA.
- the nutritional ingredient is milk mineral salt.
- the edible essence is selected from one or more of the following: orange essence, lemon essence, strawberry essence, raspberry essence, blueberry essence, peach essence, cola essence, cherry essence, banana essence, pear essence, black carrot essence, compound berry essence, grape essence, jujube essence, lychee essence, wolfberry essence, pomegranate essence, black currant essence, carrot essence, raspberry essence, noni fruit essence, ebony essence, fermented fruit and vegetable essence, cranberry essence, green plum essence, sea buckthorn essence, kiwi essence, mango essence, mixed fruit essence, cucumber essence, caramel essence, coffee essence and honey essence.
- the edible colorant is selected from one or more of the following: annatto, cochineal, beta carotene, turmeric, caramel, titanium dioxide, lemon yellow, brilliant blue, allura red, capsicum red, grape skin red, Monascus colour, beet red, gardenia blue, gardenia yellow, radish red, sunset yellow, sodium copper chlorophyll, iron oxide, safflower yellow, amaranthus red, erythrosine, indigo, new red, plant carbon black and lutein.
- the weight ratio of the maltitol, the soluble sugar alcohol and the sorbitol is 1:(0.20-0.50):(0.10-0.20).
- the weight ratio of the maltitol to the glycerol is 1:(0.20-0.40). In some embodiments, the weight ratio of the maltitol, the glycerol and the pectin is 1:(0.20-0.40):(0.06-0.10).
- the weight ratio of the maltitol, the soluble sugar alcohol and the sorbitol is 1:0.62:0.24, 1:0.12:0.24, 1:0.61:0.04, 1:0.61:0.25, 1:0.12:0.04, 1:0.62:0.04, 1:0.12:0.25, 1:0.20:0.07, 1:0.41:0.12, 1:0.35:0.12, 1:0.30:0.10, 1:0.31:0.12, 1:0.15:0.05, 1:0.49:0.08, 1:0.35:0.04, 1:0.21:0.12 or 1:0.49:0.12.
- the weight ratio of the maltitol, the glycerol, and the pectin is 1:0.49:0.11, 1:0.49:0.08, 1:0.49:0.10, 1:0.05:0.09, 1:0.50:0.09, 1:0.05:0.05, 1:0.05:0.06, 1:0.49:0.07, 1:0.05:0.07, 1:0.09:0.07, 1:0.16:0.07, 1:0.27:0.07, 1:0.15:0.08, 1:0.15:0.07, 1:0.41:0.06, 1:0.06:0.06, 1:0.14:0.08, 1:0.14:0.05 or 1:0.16:0.05.
- the soft candies comprise 0-2.5% of the sour agent, 0-0.5% of the fruit juice, 0-30% of nutritional ingredients, 0-1.59% of the edible essence and/or 0-1% of the edible colorant.
- Another aspect of the present invention relates to a method for preparing the soft candy according to the present invention, the method comprising the step of mixing sugar alcohol, glycerin and pectin.
- the method comprises the following steps: (1) preparation of pectin solution: weighing pectin and soluble sugar alcohol, well-mixing and fully dissolving them with hot water to obtain a pectin solution; (2) cooking: mixing maltitol, sorbitol and water, heating, cooking and concentrating until the solid content is 70%-90%, and the resulting sugar solution is kept warm for later use; (3) blending: adding pectin solution, glycerin, optional nutritional ingredients and optional sour agent to the solution obtained in (2) and blending them to a solid content of 70-80% to obtain a mixed solution, which is kept warm for later use; (4) pouring molding: heating the prepared mixed solution at 85-120° C.
- Another aspect of the present invention relates to a method for improving the appearance stability and/or mouthfeel of a soft candy, the method comprising preparing the soft candy with sugar alcohol, glycerin and pectin, wherein the sugar alcohol comprises maltitol, one or more soluble sugar alcohols selected from erythritol, isomalt, xylitol, lactitol and mannitol, as well as sorbitol, which is characterized in that the weight ratio of the maltitol, the soluble sugar alcohol and the sorbitol is 1:(0.10-0.65):(0.03-0.26), and the weight ratio of the maltitol to the glycerol is 1:(0.04-0.52).
- the sugar alcohol comprises maltitol, one or more soluble sugar alcohols selected from erythritol, isomalt, xylitol, lactitol and mannitol, as well as sorbitol, which is characterized
- the weight ratio of the maltitol, the glycerol and the pectin is 1:(0.20-0.40):(0.03-0.11).
- the soluble sugar alcohol comprises erythritol.
- the soluble sugar alcohol is erythritol.
- the sugar alcohol is in solid or liquid form.
- the soft candies comprise 10%-98% of maltitol, 2.0%-20% of soluble sugar alcohol, 0.5%-18% of sorbitol, 0.5%-17% of glycerin and 0.5%-5% of pectin.
- the weight ratio of the maltitol, the soluble sugar alcohol and the sorbitol is 1:(0.20-0.50):(0.10-0.20). In some embodiments, the weight ratio of the maltitol to the glycerol is 1:(0.20-0.40). In some embodiments, the weight ratio of the maltitol, the glycerol and the pectin is 1:(0.20-0.40):(0.06-0.10).
- the weight ratio of the maltitol, the soluble sugar alcohol and the sorbitol is 1:0.62:0.24, 1:0.12:0.24, 1:0.61:0.04, 1:0.61:0.25, 1:0.12:0.04, 1:0.62:0.04, 1:0.12:0.25, 1:0.20:0.07, 1:0.41:0.12, 1:0.35:0.12, 1:0.30:0.10, 1:0.31:0.12, 1:0.15:0.05, 1:0.49:0.08, 1:0.35:0.04, 1:0.21:0.12 or 1:0.49:0.12.
- the weight ratio of the maltitol, the glycerol, and the pectin is 1:0.49:0.11, 1:0.49:0.08, 1:0.49:0.10, 1:0.05:0.09, 1:0.50:0.09, 1:0.05:0.05, 1:0.05:0.06, 1:0.49:0.07, 1:0.05:0.07, 1:0.09:0.07, 1:0.16:0.07, 1:0.27:0.07, 1:0.15:0.08, 1:0.15:0.07, 1:0.41:0.06, 1:0.06:0.06, 1:0.14:0.08, 1:0.14:0.05 or 1:0.16:0.05.
- FIG. 1 is a photograph of the soft candies from the various examples according to the present invention, which shows that the water coming out conditions for the appearance of the soft candies of each example after three months of accelerated testing in an accelerated testing box (the temperature of which was 37° C., and the relative humidity (RH) of which was 75%), where the numbers in the lower right corner of each panel correspond to the respective examples, that is, the numbers 1-23 correspond to the examples 1-23 respectively. It can be seen from FIG. 1 that under accelerated conditions, no “water droplets” or “mucus” or very few “water droplets” or “mucus” appeared on the outer layer of each soft candy.
- FIG. 2 is a photograph of the soft candies from the various comparative examples according to the present invention, which shows that the water coming out conditions for the appearance of the soft candies of each comparative example after three months of accelerated testing in an accelerated testing box (the temperature of which was 37° C., and the relative humidity (RH) of which was 75%), where the numbers in the lower right corner of each panel correspond to the respective comparative examples, that is, the numbers 1, 6, 12 and 16 correspond to the comparative examples 1, 6, 12 and 16 respectively.
- RH relative humidity
- the present invention provides a low-sugar or sugar-free type pectin soft candy and a preparation method thereof, so that the low-sugar or sugar-free type pectin soft candy can be more stable in quality, and the phenomenon of water coming out of the candy body can be avoided.
- the low-sugar or sugar-free type pectin soft candy of the present invention have a sugar body, which is neither too hard nor too soft, as well as an improved appearance and better mouthfeel.
- a range is used as a shorthand for describing each value and all values in the range. Any value in the range, such as an integer value, a value with an increment of hundredth (when the end values of the range have two decimal places) or a value with an increment of one-thousandth (when the end values of the range have three decimal places), can be selected as the end of the range.
- the range 0.10-0.65 is used to describe all the values in the range, such as 0.10, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16 . . .
- 0.60, 0.61, 0.62, 0.63, 0.64, and 0.65 (a value with an increment of hundredth), and includes all sub-ranges thereof, such as 0.10-0.20, 0.20-0.30, 0.30-0.40, 0.40-0.50, 0.50-0.60, etc.
- any range defined between any two foregoing values literally means that any range can be selected from any two values listed before such phrase, regardless of whether the value is in the lower part of the list or in the higher part of the list.
- a pair of values can be selected from two lower values, two higher values, or one lower value and one higher value.
- Sugar alcohol is a kind of polyhydric alcohol containing two and more hydroxyl groups. However, sugar alcohol is different from polyhydric alcohol such as ethylene glycol, propylene glycol and pentaerythritol synthesized in petrochemical industry. Sugar alcohol can be prepared from a wide range of corresponding sugars, that is, the aldehyde group or ketone group on the sugar molecule is reduced to a hydroxyl group to form sugar alcohol. For example, reduction of glucose produces sorbitol, reduction of xylose produces xylitol, reduction of maltose produces maltitol, and reduction of fructose produces mannitol, etc.
- sugar alcohol Since sugar alcohol is neither used by microorganisms in the oral cavity, nor lowers the pH of the oral cavity, but will increase the pH, so it does not corrode the teeth and is a good material for preventing dental caries.
- Sugar alcohol has no effect on the rise of human blood glucose level and can provide certain calories for diabetic patients, so it can be used as a nutritional sweetener to provide calories for diabetic patients.
- sucrose-free means that the amount of carbohydrate (sugar) per 100 g of solid or 100 ml of liquid food is not more than 0.5 g.
- low-sugar means that the amount of carbohydrates (sugars) per 100 g of solid or 100 ml of liquid food is not more than 5 g.
- soluble sugar alcohol refers to a sugar alcohol that is soluble in water, and in the present invention especially refers to sugar alcohols other than maltitol and sorbitol, such as isomalt, xylitol, lactitol and mannitol.
- the water solubility can be determined by conventional technical means in the art.
- the soft candy of the present invention comprises sugar alcohol, glycerin and pectin, wherein the sugar alcohol comprises or consist of maltitol, one or more soluble sugar alcohols selected from erythritol, isomalt, xylitol, lactitol and mannitol, as well as sorbitol.
- the weight ratio of the maltitol, the soluble sugar alcohol and the sorbitol is 1:(0.10-0.65):(0.03-0.26), for example, 1:(0.10-0.25):(0.12-0.25), 1:(0.20-0.50):(0.10-0.20), 1:(0.30-0.45):(0.06-0.15), 1:(0.50-0.65):(0.08-0.12), etc.
- the weight ratio of the maltitol to the glycerol is 1: (0.04-0.52), for example, 1:(0.20-0.40), 1:(0.10-0.15), 1:(0.45-0.50), 1:(0.05-0.16), etc.
- the weight ratio of the maltitol, the glycerol and the pectin is 1:(0.04-0.52):(0.03-0.11), for example, 1:(0.04-0.52):(0.05-0.11), 1:(0.20-0.40):(0.06-0.10), 1:(0.10-0.15):(0.06-0.09), 1:(0.45-0.50):(0.05-0.10), 1:(0.05-0.16)):(0.05-0.10), etc.
- the weight ratio of the maltitol, the soluble sugar alcohol and the sorbitol is 1:0.62:0.24, 1:0.12:0.24, 1:0.61:0.04, 1:0.61:0.25, 1:0.12:0.04, 1:0.62:0.04, 1:0.12:0.25, 1:0.20:0.07, 1:0.41:0.12, 1:0.35:0.12, 1:0.30:0.10, 1:0.31:0.12, 1:0.15:0.05, 1:0.49:0.08, 1:0.35:0.04, 1:0.21:0.12, or 1:0.49:0.12, or within any range defined between any two of the foregoing values.
- the weight ratio of the maltitol, the glycerin, and the pectin is 1:0.49:0.11, 1:0.49:0.08, 1:0.49:0.10, 1:0.05:0.09, 1:0.50:0.09, 1:0.05:0.05, 1:0.05:0.06, 1:0.49:0.07, 1:0.05:0.07, 1:0.09:0.07, 1:0.16:0.07, 1:0.27:0.07, 1:0.15:0.08, 1:0.15:0.07, 1:0.41:0.06, 1:0.06:0.06, 1:0.14:0.08, 1:0.14:0.05 or 1:0.16:0.05, or within any range defined between any two of the foregoing values.
- the maltitol is a maltitol solution.
- the maltitol is present in the soft candy in an amount of 10%-98% by weight, such as 10%-15%, 15%-25%, 25%-35%, 35%-70%, 40%-65%, 45%-60% or 50%-55%, or may be present in the soft candy, for example in an amount within any range defined between any two of the foregoing values.
- the soluble sugar alcohol is present in the soft candy in an amount of 2.0%-20% by weight, such as 2.0%-15%, 2.0%-12%, 2.0%-10%, 2.0%-5.0% or 3.0%-4.0%, or may be present in the soft candy, for example in an amount within any range defined between any two of the foregoing values.
- the sorbitol is a sorbitol solution.
- the sorbitol is present in the soft candy in an amount of 0.5%-18% by weight, such as 0.5%-1.0%, 1.0%-15%, 2.0%-10%, 3.0%-9.0% or 4.0%-8.0%, or may be present in the soft candy, for example in an amount within any range defined between any two of the foregoing values.
- the glycerol is present in the soft candy in an amount of 0.5%-17% by weight, such as 0.8%-16%.
- the pectin is present in the soft candy in an amount of is 0.5%-5% by weight, such as 1%-3%, 1%-2%, 1.5%-2%, 1.5%-1.8% or 1.7%-1.8%, or may be present in the soft candy, for example in an amount within any range defined between any two of the foregoing values.
- the sour agent is present in the soft candy in an amount of 0-2.5% by weight, such as 0.3%-2.0%, 0.5%-1.0%, 0.8%-1.0%, 1.2%-1.8% or 1.3%-1.5%.
- the fruit juice is present in the soft candy in an amount of 0-0.5% by weight, such as 0.1%-0.4% or 0.2%-0.3%.
- the nutritional ingredient is present in the soft candy in an amount of 0-30% by weight, such as 0.01%-20%, 0.1%-10%, 1%-15%, 2%-8% or 3%-5%.
- the edible essence is present in the soft candy in an amount of 0-1.5% by weight, such as 0.2%-1.0%, 0.3%-0.8% or 0.5%-0.7%.
- the edible colorant is present in the soft candy in an amount of 0-1% by weight, such as 0.2%-1.0%, 0.3%-0.8% or 0.5%-0.7%.
- water is present in the soft candy in an amount of 3%-30% by weight, such as 10%-30% or 20%-25%.
- the useful sour agents, fruit juices, nutritional ingredients, edible essences and edible colorants may be the sour agents, fruit juices, nutritional ingredients, edible essences and edible colorants as described in the “Summary of the Invention” section.
- the juice is apple juice.
- the nutritional ingredient is selected from milk mineral salts, calcium, lutein esters, vitamin C, vitamin A, ferrous fumarate, tricalcium phosphate, vitamin E acetate, vitamin B1, vitamins B2, vitamin B6, vitamin A, krill oil and combinations thereof.
- the sour agent is selected from citric acid, potassium citrate, sodium citrate and combinations thereof.
- the edible essence is selected from strawberry essence, orange essence, lemon essence and combinations thereof.
- the edible colorant is selected from the group consisting of cochineal, annatto, radish red and combinations thereof.
- the soft candy of the present invention may optionally contain other additives and ingredients.
- the soft candy may include candy flavoring agents, such as peanut butter flavors, vanilla flavors, chocolate flavors, etc., and combinations thereof.
- the soft candy may also include processing aids, such as those commonly used in candy technology. Additional flavoring agents, seasonings, coloring agents, inclusions, preservatives, antioxidants, excipients, etc., and combinations thereof may also be included in the soft candy in small amounts.
- the soft candy of the present invention may optionally contain vitamins, minerals, antioxidants, amino acids, essential oils, herbs and polyphenols.
- Preferred vitamins are, for example, vitamin A, vitamin C, vitamin D, vitamin E, vitamin K and its derivatives and/or provitamins.
- Preferred vitamins also include B-vitamins such as biotin, folic acid, niacin, nicotinamide, pantothenate, pyridoxine hydrochloride, riboflavin, thiamine hydrochloride and the like.
- Minerals may include, but are not limited to, bromine, calcium, chromium, copper, iodine, iron, magnesium, manganese, phosphate, phosphorus, potassium, selenium, sodium, sulfur, and zinc.
- Amino acids include, for example, arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine, alanine, aspartic acid, glutamic acid, glutamine, glycine, serine, tyrosine, creatine, etc.
- the soft candy of the present invention can be prepared as follows:
- pectin solution Weighing pectin and soluble sugar alcohol, well-mixing and fully dissolving them with hot water to obtain pectin solution;
- the present invention relates to a method for improving the appearance stability and/or mouthfeel of a soft candy, the method comprising preparing the soft candy with sugar alcohol, glycerin and pectin, wherein the sugar alcohol, glycerin and pectin are as defined in the “soft candy” section of the present invention.
- the soft candy may contain other ingredients as defined in the “soft candy” section of the present invention, such as a sour agent, a fruit juice, a nutritional ingredient, an edible essence, an edible colorant, and other additives and ingredients.
- the low-sugar or sugar-free type pectin soft candies of examples 1-23 and comparative examples 1, 6, 12, and 16 were prepared according to the formula composition in tables 1-3 below.
- the low-sugar or sugar-free type pectin soft candies of the examples and comparative examples were prepared as follows:
- pectin powder weighing the above-mentioned pectin powder and soluble sugar alcohol (erythritol, isomalt, xylitol, lactitol or mannitol), well-mixing and then fully dissolving them with hot water to obtain pectin solution;
- soluble sugar alcohol erythritol, isomalt, xylitol, lactitol or mannitol
- the soft candies from Examples 1-23 and Comparative Examples 1, 6, 12, and 16 were placed in an accelerated testing box (the temperature of which was 37° C., and the relative humidity (RH) of which was 75%) for accelerated testing for three months, and the water coming out conditions for the appearance of the soft candies were observed. After three months of accelerated testing, the water coming out conditions for the appearance of the soft candies from each example were shown in FIGS. 1 and 2 . According to the comparison of the water coming out conditions of the examples and the comparative examples in FIGS.
- Item Scoring Criteria score Hardness (18000-25000) moderately soft and hard, like 50 (50) (25000-35000) slightly harder, generally like; 30 ( ⁇ 18000 ⁇ 35000) too soft or too hard, dislike; 10 Viscosity (0-1) less viscous, like 50 (50) ( ⁇ 1-0) slightly viscous, generally like 30 ( ⁇ 1) viscous, dislike 10
- Example 1 34000 0.1 80 Comparative Example 1 42000 ⁇ 0.8 40
- Example 2 30000 0.2 80
- Example 3 30000 0.3 80
- Example 4 34000 0.2 80
- Example 5 26000 0.4 80
- Example 6 21000 0.5 100 Comparative Example 6 17000 ⁇ 0.3 40
- Example 7 31000 0.1 80
- Example 8 19000 0.3 100
- Example 9 19000 ⁇ 0.2 80
- Example 10 33000 0.1 80
- Example 11 32000 0.1 80
- Example 12 23000 ⁇ 0.1 80 Comparative Example 12 26000 ⁇ 0.4 60
- Example 13 22000 0.2 100
- Example 14 23000 ⁇ 0.1 80
- Example 15 24000 0.1 100
- Example 16 28000 0.2 80 Comparative Example 16 17500 ⁇ 0.4 40
- Example 18 19000 0.1 100
- Example 20 26000 0.5 80
- Example 22 24000 ⁇ 0.5 80
- example 1 and comparative example 1, as well as example 6 and comparative example 6, it can be seen that when the ratio of maltitol, soluble sugar alcohol (such as erythritol), and sorbitol exceeds the specified range, there is water coming out of the product, and the viscosity of the product is high. It can also be seen from comparative example 1 that when the proportion of soluble sugar alcohol (such as erythritol) among the three ingredients is increased, the hardness of the product becomes greater.
- example 12 and comparative example 12, example 16 and comparative example 16 it can be seen that when the ratio of maltitol to glycerin and/or pectin exceeds the specified range, the products all appear water coming out phenomenon, and the products are highly viscous. It can be seen from comparative example 12 that when the proportion of glycerin among the three ingredients is reduced, the product becomes harder, and it can be seen from comparative example 16 that when the proportion of pectin among the three ingredients becomes smaller, the product becomes softer.
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Abstract
Description
CNS | INS | |||
Materials | No. | No. | Supplier | Notes |
Maltitol Solution | 19.022 | 965(ii) | Guangzhou Daoming Chemical Co., Ltd. | |
Sorbitol Solution | 19.023 | 420(ii) | Guangzhou Daoming Chemical Co., Ltd. | |
Pectin powder | 20.006 | 440 | Guangzhou Carelife Food Additives Co., Ltd. | |
Milk Mineral Salt | / | / | Shanghai Prochin International Trading Co., | New |
Ltd. | Resource | |||
Food | ||||
Glycerin | 15.014 | 422 | Wilmar (China) Oleo Co., Ltd. | |
Erythritol | 19.018 | 968 | Shantou Jiekang Food Technology Co., Ltd. | |
TABLE 1 |
Formulations of Examples 1-12 (unit: parts by weight). |
Formula | ||||||||||||
Composition | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 |
Maltitol | 467 | 552 | 512 | 539 | 468 | 962 | 778 | 843 | 829 | 955 | 870 | 761 |
Solution | ||||||||||||
(Containing | ||||||||||||
40.7% of | ||||||||||||
Maltitol) | ||||||||||||
Sorbitol | 93 | 110 | 17 | 108 | 94 | 32 | 26 | 169 | 28 | 32 | 48 | 76 |
Solution | ||||||||||||
(Containing | ||||||||||||
50% | ||||||||||||
Sorbitol) | ||||||||||||
Erythritol | 117 | 27 | 128 | 134 | 117 | 48 | 195 | 42 | 41 | 48 | 72 | 126 |
Isomalt | / | / | / | / | / | / | / | / | / | / | / | / |
Xylitol | / | / | / | / | / | / | / | / | / | / | / | / |
Mannitol | / | / | / | / | / | / | / | / | / | / | / | / |
Lactitol | / | / | / | / | / | / | / | / | / | / | / | / |
Pectin | 23 | 21 | 23 | 23 | 20 | 24 | 22 | 25 | 28 | 30 | 29 | 23 |
Powder | ||||||||||||
(Containing | ||||||||||||
88% of Pure | ||||||||||||
Pectin) | ||||||||||||
Glycerin | 94 | 110 | 102 | 11 | 95 | 20 | 16 | 17 | 166 | 19 | 31 | 50 |
Milk | / | / | / | / | / | / | / | / | / | / | / | / |
Mineral Salt | ||||||||||||
Calcium | 213 | 213 | 213 | 213 | 213 | / | / | / | / | / | / | / |
Lutein Ester | / | / | / | / | / | / | / | / | / | / | 20 | 20 |
Vitamin C | / | / | / | / | / | / | / | / | / | / | / | / |
Vitamin A | / | / | / | / | / | 0.16 | 0.16 | 0.16 | 0.16 | 0.16 | / | / |
Sodium | 4 | 4 | 4 | 4 | 4 | 2 | 2 | 2 | 2 | 2 | / | / |
Citrate | ||||||||||||
Citric Acid | 17 | 17 | 17 | 17 | 17 | 10 | 10 | 10 | 10 | 10 | 6 | 6 |
Orange | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
Essence | ||||||||||||
Radish Red | / | / | / | / | / | 1.3 | 1.3 | 1.3 | 1.3 | 1.3 | / | / |
Water | 300 | 270 | 300 | 300 | 290 | 310 | 290 | 330 | 370 | 390 | 380 | 300 |
TABLE 2 |
Formulations of Examples 13-23 (unit: parts by weight). |
Formula | |||||||||||
Composition | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 |
Maltitol | 778 | 739 | 798 | 796 | 714 | 914 | 716 | 873 | 778 | 849 | 770 |
Solution | |||||||||||
(Containing | |||||||||||
40.7% | |||||||||||
Maltitol) | |||||||||||
Sorbitol | 77 | 74 | 66 | 80 | 70 | 38 | 48 | 29 | 26 | 85 | 77 |
Solution | |||||||||||
(Containing | |||||||||||
50% | |||||||||||
Sorbitol) | |||||||||||
Erythritol | 111 | 123 | 99 | 100 | 119 | 57 | 143 | / | / | / | / |
Isomalt | / | / | / | / | / | / | / | 125 | / | / | / |
Xylitol | / | / | / | / | / | / | / | / | 194 | / | / |
Mannitol | / | / | / | / | / | / | / | / | / | 71 | / |
Lactitol | / | / | / | / | / | / | / | / | / | / | 154 |
Pectin | 25 | 23 | 30 | 24 | 21 | 26 | 25 | 23 | 22 | 20 | 18 |
Powder | |||||||||||
(Containing | |||||||||||
88% of Pure | |||||||||||
Pectin) | |||||||||||
Glycerin | 50 | 80 | 50 | 50 | 120 | 23 | 40 | 17 | 16 | 50 | 50 |
Milk | / | / | / | / | / | / | 80 | / | / | / | / |
Mineral Salt | / | / | / | / | / | / | / | / | / | / | / |
Calcium | / | / | / | / | / | / | / | / | / | / | / |
Lutein Ester | 20 | 20 | 20 | / | / | / | / | / | / | 7 | 7 |
Vitamin C | / | / | / | 26 | 26 | 26 | / | / | / | / | / |
Vitamin A | / | / | / | / | / | / | / | 0.16 | 0.16 | / | / |
Sodium | / | / | / | 1 | 1 | 1 | 2 | / | / | / | / |
Citrate | |||||||||||
Citric Acid | 6 | 6 | 6 | 3 | 3 | 3 | 10 | 6 | 6 | 6 | 6 |
Orange | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
Essence | |||||||||||
Radish Red | / | / | / | 1.2 | 1.2 | 1.2 | / | 1.3 | 1.3 | / | / |
Water | 330 | 300 | 390 | 310 | 270 | 340 | 330 | 300 | 290 | 260 | 230 |
TABLE 3 |
Formulations of Comparative Examples |
(unit: parts by weight). |
| ||||||
Composition | ||||||
1 | 6 | 12 | 16 | |||
Maltitol Solution | 461 | 928 | 791 | 809 | ||
(Containing 40.7% | ||||||
Maltitol) | ||||||
Sorbitol Solution | 46 | 93 | 80 | 81 | ||
(Containing 50% | ||||||
Sorbitol) | ||||||
Erythritol | 153 | 31 | 132 | 101 | ||
|
23 | 24 | 30 | 9.5 | ||
(Containing 88% of | ||||||
Pure Pectin) | ||||||
Glycerin | 95 | 19 | 1 | 50 | ||
Milk Mineral Salt | / | / | / | / | ||
Galcium | 213 | / | / | / | ||
Lutein Ester | / | / | 20 | / | ||
Vitamin C | / | / | / | 26 | ||
Vitamin A | / | 0.2 | / | / | ||
|
4 | 2 | / | / | ||
|
17 | 10 | 6 | 3 | ||
|
3 | 3 | 3 | 3 | ||
Radish Red | / | 1.3 | / | 1.2 | ||
Water | 300 | 310 | 390 | 200 | ||
TABLE 4 |
Texture Scoring Criteria. |
Item | Scoring Criteria | score |
Hardness | (18000-25000) moderately soft and hard, like | 50 |
(50) | (25000-35000) slightly harder, generally like; | 30 |
(≤18000 ≥35000) too soft or too hard, dislike; | 10 | |
Viscosity | (0-1) less viscous, like | 50 |
(50) | (−1-0) slightly viscous, generally like | 30 |
(≤−1) viscous, |
10 | |
TABLE 5 |
Texture Scoring Table of Examples and Comparative Examples. |
Item |
Case | Hardness | Viscosity | Total Score |
Example 1 | 34000 | 0.1 | 80 |
Comparative Example 1 | 42000 | −0.8 | 40 |
Example 2 | 30000 | 0.2 | 80 |
Example 3 | 30000 | 0.3 | 80 |
Example 4 | 34000 | 0.2 | 80 |
Example 5 | 26000 | 0.4 | 80 |
Example 6 | 21000 | 0.5 | 100 |
Comparative Example 6 | 17000 | −0.3 | 40 |
Example 7 | 31000 | 0.1 | 80 |
Example 8 | 19000 | 0.3 | 100 |
Example 9 | 19000 | −0.2 | 80 |
Example 10 | 33000 | 0.1 | 80 |
Example 11 | 32000 | 0.1 | 80 |
Example 12 | 23000 | −0.1 | 80 |
Comparative Example 12 | 26000 | −0.4 | 60 |
Example 13 | 22000 | 0.2 | 100 |
Example 14 | 23000 | −0.1 | 80 |
Example 15 | 24000 | 0.1 | 100 |
Example 16 | 28000 | 0.2 | 80 |
Comparative Example 16 | 17500 | −0.4 | 40 |
Example 17 | 24500 | 0.2 | 100 |
Example 18 | 19000 | 0.1 | 100 |
Example 19 | 24000 | −0.2 | 80 |
Example 20 | 26000 | 0.5 | 80 |
Example 21 | 23000 | −0.2 | 80 |
Example 22 | 24000 | −0.5 | 80 |
Example 23 | 24500 | −0.7 | 80 |
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CN112655804A (en) * | 2020-12-17 | 2021-04-16 | 仙乐健康科技股份有限公司 | Low-sugar/sugar-free high-moisture soft sweets |
EP4351535A1 (en) * | 2021-06-09 | 2024-04-17 | Trima - Israel Phramaceutical Products Maabarot Ltd. | Chewable compositions and methods of making and using thereof |
CN114698721A (en) * | 2022-03-25 | 2022-07-05 | 南阳市瑞佳食品有限公司 | Tooth-protecting and tooth-strengthening lollipop and preparation method thereof |
CN114698716A (en) * | 2022-04-02 | 2022-07-05 | 艾兰得营养品泰州有限公司 | Method for inhibiting dissolution and retrogradation of multi-dimensional gel candy |
CN114946988A (en) * | 2022-04-07 | 2022-08-30 | 艾兰得营养品泰州有限公司 | Method for inhibiting water outflow and sand return of candy without candy gel |
CN115251211A (en) * | 2022-08-01 | 2022-11-01 | 郑州易视界实业有限公司 | Lutein ester soft sweets capable of improving eyesight and preparation method thereof |
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